Marc and I always look forward to the flavors of the holiday season, including (and especially) eggnog. Tender and rich, these little muffins magically capture that beautiful, delicate flavor. They are superb paired with coffee, which makes them a lovely breakfast treat, a satisfying afternoon or late-night snack, and even a delight on serving trays during the holidays. From our hearts, we wish you peace, love, joy, and a very...

Here is a sophisticated take on the classic gingerbread cookie. It's an elegant idea for dessert trays, holiday parties, or that cozy evening by your roaring fireplace DVD (and, yes, we have one). I have a quick, last-minute decorating tip for your holiday tables, too, but first the recipe...

The flavors of this marvelous Maple Pecan Fudge are perfect for fall and winter. Readers of our Haunted Bookshop Mysteries may remember this fudge as a specialty of our amateur sleuth, bookshop owner Penelope Thornton-McClure.

Pen brought a pan of this homemade maple fudge to the housewarming of her good friend Seymour (the quirky mailman) whose odd inheritance was linked to a puzzling murder in our 5th Haunted Bookshop Mystery The Ghost and the Haunted Mansion. Marc and I are celebrating the publication of the 6th in our series (and the first new entry in nearly ten years) The Ghost and the Bogus Bestseller, now a national bestseller! As for the fudge...

I experimented with a combination of ingredients until I was happy with the end product, which is why there is no corn syrup in this recipe. Instead, I used honey and cinnamon sticks,which brings a more sophisticated flavor to the candy coating.

I’m also sharing a fun, spiked version of my recipe that’s even more grown-up. It swaps out cinnamon sticks for cinnamon schnapps!

To download a free PDF of my recipe right now, click here. To see the recipe as a blog post, click here or on the READ MORE link below.Whether you eat your apples with spirits or without, I wish you a very...Happy Halloween Season! ~ Cleo Coyle, author of The Coffeehouse Mysteries

Bring smiles to your summer cookout or holiday party with our cute mini hot dog recipe. Pair these babies with sliders for a main course or serve them as whimsical appetizers. (They’re the perfect size for children’s parties, too.)

Any dinner roll can be used for this recipe, though we especially love the sweet, soft rolls that King’s Hawaiian makes. Simply slice the top of the roll to mimic a mini hot dog bun. Cut your hot dogs into thirds and sauté in our own pineapple-based glaze...

To celebrate National Coffee Milkshake Day, I'm sharing an "old school" New York soda fountain milkshake known as an "egg cream," and showing you how easy it is to make a dairy-free version.

For those of you new to the drink, the traditional New York egg cream is a tasty, refreshingly fizzy mix of chocolate syrup, milk, and carbonated water. You read that right. There is neither egg nor cream in a New York egg cream.

Many stories exist about its origin, but food historians generally believe the drink is a simplified (and more affordable) version of a soda fountain beverage from the late 1800s that did use eggs and cream along with chocolate syrup and carbonated water.

At one point, the cream was replaced with milk and the egg eliminated. By the 1920s, this simplified version was served throughout New York City. Vanilla egg creams arrived in the 1950s along with (yes) coffee flavored ones... To download the recipe now as a free PDF, click here.To continue reading my blog post, click here or on the "Read more" link below, and...Drink with joy! ~ Cleo

Coffee? Yes! A quick bath in a few simple cups of coffee is our secret for making the most amazingly juicy, tender, and flavorful ribs. The reason? Most marinades contain some sort of acid—vinegar, lemon or other fruit juice, even alcohol. But too much acid makes meat mushy. (Likewise, boiling ribs robs them of flavor and destroys good texture.) But coffee contains just enough acidity to help the tenderizing process, yet preserve the meat’s texture.

This cross between a no-bake cheesecake and a Key lime pie is a beautiful, light dessert for the lazy days of summer. Despite the dessert's title, don't feel you must use Key limes, which aren't always easy to find.

The larger, more common Persian limes will do a fine job on the flavor, and no one is likely to notice the difference. So what is the difference? See my note at the end of this post.

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About Me

I am a New York Times bestselling author who writes two mystery series for Penguin Random House in collaboration with my husband: The Coffeehouse Mysteries and The Haunted Bookshop Mysteries. Find out more at my *virtual* coffeehouse, my home on the Web: Coffeehouse Mystery Web Site
"I have measured out my life with coffee spoons." ~T.S. Eliot

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My recipe was featured by New Jersey Family Magazine for their 12 Days of Cookies . The holidays in my big, Italian family ...

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This blog is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

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